Crab Stuffed Mushrooms II

Name: Crab Stuffed Mushrooms II
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 20
Cuisine: Global
Ingredients: 3 Tbsps butter; 184 grams crabmeat; 85 grams package cream cheese, softened; 454 grams mushrooms; 2 Tbsps prepared Dijon-style mustard; 2 Tbsps finely chopped onion; 4 Tbsps grated Parmesan cheese; 2 Tbsps chopped pimento peppers; 59 milliliters chopped water chestnuts

Crab Stuffed Mushrooms II might be just the hor d'oeuvre you are searching for. This recipe makes 20 servings with 49 calories, 3g of protein, and 4g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of butter, crabmeat, water chestnuts, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 35 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter.

Ingredients you will need

Mushrooms

Butter

Equipment you will use

Sauce Pan

Brush the mushroom caps with melted butter.

Ingredients you will need

Mushrooms

Butter

In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos.

Ingredients you will need

Water Chestnuts

Cream Cheese

Crabmeat

Mushrooms

Pimiento

Mustard

Butter

Onion

Equipment you will use

Sauce Pan

Heat until warm.

Stuff the mushroom caps with the crabmeat mixture.

Ingredients you will need

Crabmeat

Mushrooms

Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

Ingredients you will need

Parmesan

Equipment you will use

Oven

Frying Pan

Equipment

Oven

Sauce Pan

Frying Pan

Ingredients

Servings:

3Tbsps

butter 184grams

crabmeat 85grams

package cream cheese, softened 454grams

mushrooms 2Tbsps

prepared Dijon-style mustard 2Tbsps

finely chopped onion 4Tbsps

grated Parmesan cheese 2Tbsps

chopped pimento peppers 59milliliters

chopped water chestnuts

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.